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Jalapeno Popper Dip

Whether you’re going to a house party or tailgate party, put your name down for bringing this jalapeño popper dip. It’s always a fan favorite, which is convenient because it’s one of the easiest as well!


1 8oz container dairy-free cream cheese, softened (I use @kitehillfoods)

1 cup dairy-free Greek yogurt (I use @kitehillfoods)

5 jalapeños, chopped (remove seeds for less spicy option)

1 cup shredded cheddar off the block

1/2 cup shredded Parmesan off the block

1/2 cup nitrate-free bacon, cooked and crumbled (I use @applegate)

1 tsp garlic powder

1/2 tsp sea salt

1/2 tsp black pepper


1 cup almond flour crackers, crushed (I use @simplemills sea salt)

3 Tbsp ghee, melted (I use @fourthandheart)


-Preheat oven to 375.

-Place cream cheese, Greek yogurt, jalapeños, cheddar, Parmesan, bacon, garlic powder, salt, and pepper in a large bowl.

-Using an electric hand mixer, mix until combined.

-Spread dip mixture evenly into an 8x8 oven-safe casserole dish.

-In a medium bowl, mix together crackers and ghee for topping.

-Spread topping mixture evenly on top of dip mixture.

-Bake uncovered for 15-20 minutes.

-Garnish with bacon and sliced jalapeños.

-Serve with grain-free tortilla chips (I use @sietefoods Dip Chips), celery sticks, or almond flour crackers (I use @simplemills).


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